Butterbean Cake with Cucumber Tomato Salad


March 12, 2019 By:
Tagged: Beans Beans. Dinner Dinner. Healthy Dinner Healthy Dinner. Avocado Avocado. Feta Cheese Feta Cheese. Our Brands Our Brands. Vegetables Vegetables. Vegetarian Dinners Vegetarian Dinners. Easy Salad Easy Salad. Onions Onions. Southern Woman's Show Southern Woman's Show. Tomatoes Tomatoes. Healthy Lunch Healthy Lunch. Healthy Healthy. Food Lion Food Lion. Cucumber Cucumber. Quick Dinner Quick Dinner. Peppers Peppers. Summer Dinner Summer Dinner. Vegetarian Vegetarian. Main Dish Main Dish. Taste of Inspirations Taste of Inspirations. Salads Salads.
Prep:
7 Minutes
Cook:
15 Minutes
Serves:
8
Are you looking for a meatless alternative? Try this Butterbean Cake with Cucumber Tomato Salad, just in time for the Spring!

Ingredients

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Directions

  1. Mix lima beans and white beans in saucepan and cook until warmed through. Divide mixture in half; mash one half of the beans, leaving the rest whole.
  2. Heat oil in skillet over medium-high heat. Add diced yellow onion, stirring frequently until caramelized.
  3. Combine beans, onion, roasted peppers, feta cheese, and season with salt and pepper. Form into 5 oz. cakes.
  4. Coat each cake in break crumbs, and saute in cooking oil until browned on both sides.
  5. Toss salad ingredients together and put atop bean cake to serve.